Rosemary-Onion Green Beans Recipe
From Jackson, Mississippi, Lucy Banks writes, "I came across this recipe in a cookbook from France. Every time I serve it, people want to know what gives the green beans their unique flavor. It's the rosemary, of course!"
- 2 small onions, thinly sliced
- 1 fresh rosemary sprig
- 2 teaspoons butter
- 1-1/4 pounds fresh green beans, trimmed
- 1/4 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1. In a large nonstick skillet, saute onions and rosemary in butter for 3-5 minutes or until onions are tender.
- 2. Add the beans, water, salt and pepper. Bring to a boil. Reduce heat; cover and cook for 7-9 minutes or just until beans are tender. Discard rosemary. Yield: 4 servings.
1 cup equals 70 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 175 mg sodium, 12 g carbohydrate, 5 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.
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